Apologies to everyone who’s been asking for recipes recently, I moved house this week so blogging kinda went out the window. BUT, as of today, my content will be much more frequent and I’ve got tons of fab recipes to share.
As anyone who follows me on twitter will know, I’m currently doing a clean bulk. My PT has increased my intake of complex carbs by about tenfold and after two weeks, I’m pretty god damn bored of sweet potatoes and rice. So for the past week I’ve been trying to find ways to jazz it up, while keeping it clean.
This is the first part of the INCREDIBLY exciting mini series ‘Spice up your rice’ (I know, try to contain yourselves…) I’ll post 4 ways I’ve started eating rice which helps me on my way to hitting my massive 400g daily carb target, without going insane. For those of you who meal prep, you can still cook a giant batch of plain rice, then portion it up and add the flavouring ingredients afterwards. First up, Spicy tomato rice.
- Rice (I used 75-100g wholegrain rice per serving for this)
- 3-4 tbsp Tomato Puree
- 2 peppers (I used 1 red, 1 yellow, for sweetness and colour).
- 4 spring onions
- 1/2 chilli (optional)
Cook the rice according to packet instructions. Drain and set aside. Meanwhile, finely chop the peppers and chilli, if using. Slice up the spring onions, but separate the green and white parts.
Heat a large frying pan on a medium heat and add a little oil. Add the white parts of the spring onions and when softened, add the diced peppers. If you like it really hot, add the chilli now too. If not, add it cold at the end. Once the veggies are softened, but still retain their shape, add the tomato puree and rice. Mix everything up well, so the puree colours the rice, and allow the rice to fully heat through. Season with salt and pepper and sprinkle over the green parts of the spring onions for crunch.
This is great with a chicken breast and chipotle sauce if you’re stuck for a decent dinner and need to hit some macros.
Don’t forget to tweet me some pics if you make any of my recipes! Next up…Sticky coconut rice with coriander